饼粕粗粮饼干制备及辅助降血糖试验

Preparation of cake coarse grain biscuit and its auxiliary hypoglycemic test

为考察花生、芝麻和核桃去油脂饼粕复合物及饼干的降血糖作用,以粗粮藜麦、低筋小麦粉、饼粕复合物等为基础制作粗粮饼干,并分别探究饼粕复合物营养成分、粗粮饼干的感官品质,以及研究去油脂饼粕粗粮饼干的降血糖作用。结果表明,单一的去油脂饼粕中粗脂肪含量均低于8%,粗蛋白质质量分数均高于40%,总糖含量约为20%;饼干的最佳烘烤工艺为:低筋小麦粉和藜麦粉用量为1∶1,饼粕复合物添加量为75%,烘烤温度为130℃,烘烤时间为15 min,此时饼粕粗粮饼干的感官最好;血糖测试表明,去油脂饼粕粗粮饼干能降低小鼠的血糖值,增强小鼠的耐糖性。通过研究可得出,深加工的杂粮饼干在糖尿病科学饮食方面有一定借鉴作用。

In order to investigate the hypoglycemic effect of peanut,sesame and walnut reduced-fat cake compound and biscuits,coarse grain biscuits were made based on coarse grain quinoa,low gluten wheat flour,cake compound,etc.,and the nutritional composition of cake and meal complex,the sensory quality of coarse grain biscuits,and the hypoglycemic effect of reduced-fat cake coarse grain biscuits were investigated respectively.The results showed that the crude fat content of single reduced-fat cake was lower than 8%,the crude protein content was higher than 40%,and the total sugar content was about 20%;The best baking technology of biscuit was as follows:the amount of low gluten wheat flour and quinoa flour was 1∶1,the added mass fraction of cake meal was 75%,the baking temperature was 130℃,and the baking time was 15 min.At this time,the sensory of cake coarse grain biscuit was the best;The blood glucose test showed that the reduced-fat cake coarse grain biscuit could reduce the blood glucose value of mice and enhance the sugar tolerance of mice.Through the study,it can be concluded that the deep-processing miscellaneous grain biscuits have a certain reference role in the scientific diet of diabetes.